Cape Gooseberry Salsa
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Some quick chopping and mixing, and voila! You have this delicious and lovely salsa ready to go with whatever you fancy. It goes great with grilled chicken or fish and with tacos and equally glorious paired with the poppadum (crackers)
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Ingredients
- 225 gm Cape Gooseberry Rasbhari
- 1 Red Capsicum small
- 1 Green Chillies or Jalapeño, finely chopped
- 2 tbsp Pomegranate Arils
- 1 Red Onion small
- 1½ tbsp Coriander finely chopped
- Salt to taste
- ¼ tsp Black Pepper Powder adjust amount to taste
- 1 tsp Lemon Juice use only if required
- 2 - 3 tsp Agave nectar or Honey, optional
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Instructions
- Slice or chop the gooseberries to whatever size you wish to and set them aside in a mixing bowl.
- Although I have mentioned one small red capsicum. I diced it in small pieces and used one fourth cup of it. Transfer to the mixing bowl.
- Same for the onions, I used a small onion, finely chopped it which came to approximately three tablespoons. Transfer to the mixing bowl.
- Add the pomegranate arils and finely chopped jalapeno / green chilli. You can adjust heat to suit your taste. Also add the chopped coriander.
- Season the contents with salt and pepper and mix lightly so as not to bruise the cape gooseberries.
- Taste and see if you need to add lemon juice or/ and agave / honey. Allow the salsa to sit in the fridge for twenty to thirty minutes for the flavours to infuse well.
- Transfer the salsa to a bowl and serve with tortilla chips, crackers or with tacos. (It yields one plus three fourth cups)
Notes
- I prefer to add salt ten minutes before I intend to serve it since I feel the salsa becomes watery otherwise.
- This recipe is not specific and it is designed to suit our taste. Feel free to add or omit, reduce or increase which ever ingredient you dislike or like.
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Recipe Nutrition
Calories: 74 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 0.04 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.01 g | Sodium: 40 mg | Potassium: 125 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 1348 IU | Vitamin C: 50 mg | Calcium: 15 mg | Iron: 1 mg
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